Here's a great recipe I got from a Turkish Restaurant:

Zatar Lemon Chicken: 8 pieces of skinless boneless chicken (I like thighs); 5-8 green onions; 1/4 cup of olive oil, 1/4 to 1/2 cup fresh lemon juice, 1 teaspoon lemon zest, teaspoons each of salt and black pepper and 2 to 4 tablespoons of za'tar; Mix it all up in and plastic bag and refrigerate it for 30 minutes or as long as 2 hours. You can grill it with green onions and baste with the marinade.

Or just lay out the green onions on a baking sheet and ;put the chicken on top of it and put it a preheated 400 degree oven. In 10 minutes turn it down to 300 degrees. In 10 more minutes it's done. It makes a sauce that I spoon over pilaf or couscous. I serve with a traditional Turkish Carrot and Cabbage Salad. YUm!

Not in the Woodlands. You need to come to Houston's Kirby Drive for Madras Pavillion Indian food and to Hillcroft Ave for Udipi and Bombay Sweets. These are great Vegetarian restaurants.

I also stir them into rice crispy bars. i got that idea from Martha Stewart!

I use them for breading chicken. I buzz them in the blender with fresh herbs and salt. I dip chicken thighs in egg and then the breading. then I bake them for 30-45 minutes at 350 F.

Orange, Walnuts, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette is one that I just tried from a website called All Recipes. It works well with any oranges but i love it with blood oranges and I use a vinaigrette made with 1/4 cup cider vinegar, 1/4 cup orange juice, 1 tsp dijon mustard, 1 tsp mayonaise (it's an emulsifier), and 1/2 cup smart balance oil and 1/2 cup olive oil, salt and pepper to taste. It's more than you need but it keeps for 2 weeks.

Sometimes I use pecans, sometimes I use pistachios or a mix of all three.

We're pairing a Sangiovese with a smoked brisket tomorrow.

Fennel and Red Onion Salad with Blood Oranges-I'm making this salad for Christmas Dinner at my brother's house. My sister in law is serving smoked brisket so this salad should complement it well. I plan to make a vinaigrette with a blood orange and slice it into the salad. My mom says a meyer lemon might be better. I've got both. We're pairing it with a Sangiovese.

Otherwise I'll resort to Whole Foods.

This salad is wonderful! I've had something like it at one of Houston's tony restaurants.

I made a faux sherry vinegar out of a flat blanc de noirs champagne last year. I enhanced the color and flavor with a tablespoon of marsala. Has a mellow taste. I'm using the shaved parm too.

Thanks for the tip! I'm thinking of making orange supremes now instead of slicing them on my clunky OXO mandoline. I'm adding shaved parm at the last minute. Or letting those who mix meat and milk add it. We're taking an Italian bottle Sangiovese to go with the whole thing. It should be yummy! I'd like to get a Texas bottle of Sangiovese to compare that day but I don't have time to get to Spec's.

I'm making this salad for Christmas Dinner at my brother's house. My sister in law is serving smoked brisket so this salad should complement it well. I plan to make a vinaigrette with a blood orange and maybe slice it into the salad. My mom says a meyer lemon might be better. I'll see what the quality of the produce is tomorrow at the Eastside farmer's market.

Otherwise I'll resort to Whole Foods.

My mom just called with a recipe she's used before. It's essentially this same recipe with 1 or 2 teaspoons of Peychaud bitters. Kind off a highball hard sauce.

i'll be making this for a Christmas pudding at my brother's house. The Christmas pudding is being shipped from London . This should be good.

I totally agree with a Rhone Syrah but maybe a Cali or Texan Syrah would be good. Or an Aussie Shiraz.

my favorite side dish is roasted sliced zucchini and summer squash and eggplant. As for dessert, I like a cuppa cuppa peach cobbler: cuppa sugar, cuppa flour (with baking powder) and cuppa buttermilk mixed together and poured over fruit. Bake 25-30 mins and serve vanilla icecream.